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    Home » Recipes » Dips

    Published: Aug 17, 2023 · Modified: Aug 17, 2023 by Elena Contis · This post may contain affiliate links ·

    Vegan Tzatziki Sauce

    Jump to Recipe·Print Recipe

    In need of a little stay-cation? Luckily, you can transport your tastebuds to the sun-kissed shores of the Mediterranean with this quick and simple Vegan Tzatziki recipe! My 6-ingredient, dairy-free tzatziki dip is a yummy plant-based alternative to the classic Greek sauce and is perfect for dipping, spreading, or dolloping on all of your favorite dishes.  

    If you, like me, are on a serious Mediterranean kick lately, you need to check out some of my other plant-based flavor boosters. Check out my vegan recipes for garlicky aioli, nut-free pesto, lemony herb butter, and creamy whipped feta next!

    A serving platter with veggies and pita wedges served with a bowl of vegan tzatziki sauce.
    Jump to:
    • What is Greek tzatziki?
    • Recipe Ingredients
    • Recipe Steps
    • Optional Add-Ins/Variations
    • Pro Tips
    • FAQ
    • Why You’ll Love This Recipe
    • Related Recipes
    • 📖 Recipe
    • 💬 Comments

    Creamy plant-based yogurt takes center stage in my homemade tzatziki sauce recipe, dancing harmoniously with zesty garlic, fragrant herbs, and refreshing cucumbers. It's so tasty, you can eat it by the spoonful! 

    Better yet, my copycat Trader Joe’s vegan tzatziki recipe takes just 5 minutes of active time. It's the perfect last-minute addition to boost any meal to stratospheric new flavor heights. 

    As if that weren't enough to convince you to make a batch, this vegan tzatziki sauce recipe is also packed to the brim with plant-based protein. A condiment that helps you reach your nutrition goals? Check! 

    So, what are you waiting for? Let's whip up a big bowl of this easy tzatziki recipe and let the dipping and dolloping begin.

    What is Greek tzatziki?

    Orange mini bell pepper being dipped in creamy tzatziki sauce.

    ​​Tzatziki is a classic Greek sauce-meets-dip that's made with a base of thick, creamy Greek yogurt mixed with crunchy cucumbers, spicy grated garlic, and a sprinkle of fresh herbs. I consider this creamy, dreamy deliciousness the culinary equivalent of a refreshing swim in the sparkling blue waters of the Aegean. 

    Now, this magical concoction is not only versatile but is also incredibly flavorful. It's the kind of sauce that can turn a simple veggie stick into a transcendent moment, or transform a humble falafel into a memorably delicious meal. Whether you're dipping warm pita bread into it, slathering it on your lunch wrap, or using it as a dip for crispy french fries (try it!), tzatziki brings a burst of Mediterranean sunshine to any dish.

    Recipe Ingredients

    As promised, you only need a handful of ingredients to make this dairy-free tzatziki sauce. Here’s what to grab:

    • Vegan Plain, Unsweetened Greek-Style Yogurt - I’m legitimately obsessed with Kite Hill’s yogurt, especially because it’s a serious source of plant-based protein. Feel free to swap in your own favorite Greek-style vegan yogurt or Skyr. Alternatively, if you can’t find any, use plain vegan yogurt and strain it for 12 hours to achieve the perfect consistency.
    • Cucumber - I prefer using thin-skinned English cucumbers (the long, skinny kind that come shrink-wrapped in plastic) because they don’t require any prep. If you have conventional cukes, simply peel off the waxy skin and discard the watery seeds before grating.
    • Garlic - I personally prefer the bite of fresh garlic here, but you’re welcome to use jarred minced garlic or garlic paste to save time if you prefer. Alternatively, you can use garlic powder (about ¼ teaspoon for each clove), but the flavor will be much milder, like cooked garlic.
    • Extra Virgin Olive Oil - If you’ve got some, now is the time to bust out your high-quality, cold-pressed finishing oil. If not, regular ol’ EVOO will do the trick.
    • Fresh Herbs - Dill is traditional for making cucumber tzatziki, but I also love the cooling flavor of mint. Lemony parsley is another great option.  Feel free to mix and match to your heart’s content!
    • Salt - Adding some seasoning helps to waken up all the other bright flavors of this non-dairy tzatziki sauce.

    Recipe Steps

    Shredded cucumber on a wood cutting board.

    Hand grate the cucumber with a box grater on the coarse side.

    Water being squeezed out of shredded cucumber with a paper towel.

    Place the grated cucumber in a clean kitchen towel or paper towel, and squeeze out as much of the water as possible.

    Vegan Greek yogurt, fresh dill, olive oil, lemon juice, cucumber and garlic in a mixing bowl.

    Transfer the grated cucumber to a mixing bowl, and add the remaining ingredients to the mixing bowl with the grated cucumber.

    Vegan tzatziki mixed together in a large glass mixing bowl.

    Stir until well combined. Add the tzatziki to an airtight container and place in the refrigerator for 30 minutes, or until ready to serve.

    Optional Add-Ins/Variations

    Up close of a thick and creamy 5-minute tzatziki sauce surrounded by carrots, radishes, tomatoes, cucumbers, and pita.

    numerous ways you can adapt it to fit your needs. Here are just a few ideas to get you started:

    • Try adding a roasted red pepper into the mix for some sweet, smoky undertones. Roast a red pepper on the grill, remove the skin and seeds, and finely chop it before blending it inwith the other tzatziki ingredients. 
    • Add some heat. Try using a few shakes of cayenne pepper, a dash or two of hot sauce, or even a finely chopped jalapeño pepper for some fiery goodness. Adjust the amount of spice to your desired spice level.
    • Brighten up your tzatziki by adding some fresh lemon zest and lemon juice. 
    • Experiment with different herbs & spices. Consider adding a pinch of dried oregano, thyme, basil, earthy cumin, or smoky paprika to create a fun and flavorful variation.

    Pro Tips

    Vegan tzatziki sauce in a glass bowl surrounded by fresh veggies and pita.

    Turning a regular tzatziki recipe vegan isn’t hard. Here are a few tips to keep in mind:

    • Squeeze the grated cucumber as hard as you can. Much like making hashbrowns from fresh potatoes, it’s essential to remove as much liquid as possible to ensure a nice thick sauce. I like to use a clean kitchen towel, place the grated cuke in the center, then wrap it up and wring it.
    • Let the vegan tzatziki chill for at least an hour. This gives the flavors time to meld and also helps the sauce set up.

    FAQ

    How do I fix a thin, watery tzatziki sauce?

    Uh-oh! Sounds like you forgot to squeeze all the extra liquid out of the cucumbers before you started. 

    Luckily, there’s an easy fix — simply line a mesh strainer with some cheesecloth or a clean towel and set it over a bowl. Spoon the loose tzatziki in, then lightly cover it with plastic wrap and pop it in the fridge. Within about 12-24 hours, the excess liquid should’ve drained into the bowl, leaving you with perfectly thick and creamy plant-based tzatziki.

    Is tzatziki vegan? Does tzatziki have dairy?

    Traditional tzatziki is made with traditional Greek yogurt, which is made from dairy and is therefore not vegan. However, by making the simple swap of using vegan Greek-style yogurt, we’re able to attain all the deliciousness without any of the animal products!

    Can you freeze tzatziki?

    You sure can! However, it's important to note that the texture of tzatziki may slightly change after freezing and thawing. The vegan yogurt in this tzatziki recipe can sometimes become slightly grainy or separate when frozen. This is normal and can be easily fixed by giving the thawed tzatziki a good stir or whisk to bring it back to a creamy consistency.

    Why You’ll Love This Recipe

    A pita wedge being dipped in tzatziki dip.

    Still on the fence about whether or not to make this delectable vegan tzatziki? You shouldn’t be! Aside from tasting like a Mediterranean dream, this recipe is also:

    • Quick & Easy - Grate, measure, stir, and wait. You’ll only need to spend a few minutes of active prep time, and the flavor payoff is huge!
    • High-Protein Condiment - If you’ve been trying to incorporate more protein into your diet, this lick-the-bowl-delicious dip is a great place to start.
    • Versatile - Use it as a sandwich or wrap spread, dip your veggies, french fries, or chips into it, dollop it on your favorite grain bowls, thin it out and use it as a creamy salad dressing… the sky is the limit!
    • Made With Only 6 Ingredients - And several are vegan pantry staples, so you might not even need to go to the grocery store.
    • Perfect for Meal Prep - Once made, this tasty vegan yogurt sauce will keep well in the fridge for 5 days. That means you can make it on Sunday and enjoy flavor-packed meals all week long!

    Let me know if you try out this Tuscan bean salad, and if you do, I would love it if you left a rating and review below! Make sure you are also following along on Instagram and Pinterest for more food inspiration.

    Related Recipes

    Looking for other dips and spreads to whip up for your next party? Try these:

    • Tuscan bean salad on a serving plate with crunchy crostini.
      Tuscan Bean Salad
    • Vegan Whipped Feta
    • A bowl of vegan nacho cheese without cashews on a serving plate with chips, carrots, and celery.
      Vegan Nacho Cheese without Cashews
    • Quick 5-Minute Vegan Garlic Aioli
    Print

    📖 Recipe

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    Homemade tzatziki sauce on a serving platter with veggies and pita.

    Vegan Tzatziki Sauce


    • Author: Elena Contis
    • Total Time: 5 minutes
    • Yield: 2 ½ cups 1x
    • Diet: Vegan
    Print Recipe
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    Description

    My 6-ingredient, dairy-free tzatziki dip is a yummy plant-based alternative to the classic Greek sauce and is perfect for dipping, spreading, or dolloping on all of your favorite dishes. 


    Ingredients

    Scale
    • ½ of an English cucumber
    • 1 container of Kite Hill Plain Unsweetened Greek Style Yogurt (see notes*)
    • 2-3 garlic cloves, minced
    • 2 tablespoons extra virgin olive oil
    • Juice from ½ lemon
    • ½ teaspoon salt
    • ¼ cup fresh dill and/or mint, roughly chopped

    Instructions

    1. Hand grate the cucumber with a box grater on the coarse side. Place the grated cucumber in a clean kitchen towel or paper towel, and squeeze out as much of the water as possible. Transfer the grated cucumber to a mixing bowl.
    2. Add the remaining ingredients to the mixing bowl with the grated cucumber. Stir until well combined.
    3. Add the tzatziki to an airtight container and place in the refrigerator for 30 minutes, or until ready to serve. This will thicken the sauce slightly and allow the flavors to really come together.
    4. Serve as a dip with veggies and pita, or on your favorite Mediterranean dishes like this Mediterranean Buddha bowl!

    Notes

    You can use whichever vegan Greek-style yogurt you'd like. I love the Kite Hill option because it is full of protein, but if using something else use 1 ½ cups.

    Store the tzatziki in an airtight container in the refrigerator for up to 5 days.

    • Prep Time: 5 Minutes
    • Category: Dip
    • Method: No Cook
    • Cuisine: Mediterranean

    Nutrition

    • Serving Size: 2 tablespoons
    • Calories: 33
    • Sugar: 0.4g
    • Sodium: 80.5mg
    • Fat: 2.2g
    • Saturated Fat: 0.3g
    • Carbohydrates: 1.4g
    • Fiber: 0.3g
    • Protein: 2.5g
    • Cholesterol: 0mg

    Did you make this recipe?

    Make sure to share a photo of your yummy creation and tag Best Served Vegan — I can't wait to see what you've made!

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